That's in interesting idea -putting the bread into the machine without the pan. I'd advise people to be really sure their machine will tolerate that and they're up for the cleanup they'll need to do before the next back. My machine is definitely not made to have anything in it other than the pan.

I took a survey about whether or not I'd be more likely to use KA flour after reading this, but the choices when I said "no" were irrelevant. When I could eat modern wheat, I used KA, but your GF isn't the best on the market. When are you going to start carrying flours from ancient and heirloom wheats, like organic einkorn, spelt, red fife and turkey? I'd love to buy if from you because I know you'll have great advice on how to work with it.

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